Formula and process for manufacturing peanut-flavored coating for ice cream and hardpeanut-flavored coating



Patented Mar. 17, 1931 UNITED STATES PATENT OFFICE HOWARD BEAT; F HINSDgqLE, AND CELABLES KONG-EBB, 0F CHIQAGO, ILLINOIS,

.assrene'ns To run omnnn neuron or rumors roon rnonuc'rs (10., or cnrcseo, mirrors, .5. conro- FORMULA AND rnocnss roe moracrunme rnAnu'r-rmvonnn comma ron 1on cam AND mp rnmu'r-rmvonnn comma u 0 Drawing.

The resent invention'rela tes to a peanut flavored coating forconfcctions, cakes, and other edibles, including ice cream, and may be varied to be used as a confection itself.

The principal object is to provide acoat-v mg; or icing with a peanut base, for use on ca es and'the like, which may be substituted for chocolate and similar coatings now in use.

Another object is to remove or utilize the naturaloil of the nut itself to either form a hard brittle coating or a soft sustaining coating. The hard brittle coating can be obtained by the removal of the natural nut oil,the soft coating-i being obtained by leaving iethe'natural 'oil. in the coatin The hard brittle. coating will be used mostly in connection with the coating of cakes and pastries, whereas the soft coating will be used probably in connection with confections andiice cream.

f Other obiects will be disclosed in the specification an claims? I f It is well'knowii that b roasting the 5- nuts, the flavor is decidedly'enhanced. ,or

nutsjbefore proceeding with the other steps. Afterroasting, weremove from the peanuts most of the pemiutoil, either by pressure- 'or extraction. e then mix the resulting :0 cake or meal with dry and sugar. i

*stearine', palm kernel oi1,or other-fats having the'general character-of a liquid state isnext added to the above mixture sufliciently. tolform a rather stifi paste.

In order tothoroughly incorporate the different ingredients, the. paste 1s. run throu h millinfismachineryngnch" as chocolate I,

' m ,to obtainia reeul tantadmixture of 40 a. or much; Additionalhard neutral fat thinner to bring about the desired consistency offiow so that it is suitable for either hand or machine dlpping.

and pastries, it is desirable at this s'ta e that the amount of fat'in the coating shoul reach between thirty ahd forty-fivepercent of the total composition.

cream,-or for candy, the roasted hard neutralffat, such as cocoanut oil,

cocoa butter, in

in a liquid form should then be added "as a In connection with man er icing cakes Application filed June 2, 1925. Serial Io. seam.

chocolate'coatingand its physical properties resemble chocolate in that it contains a neutral fat in suflicient quantity to mix thoroughly with the 6. materials in the coatin' and 'when. melte cause the mixture to ow to about the consistency of chocolate at equal temperatures. y 1

It is desirable that theneutral fat should have a melting point of about that of blood temperature and a congealing point somewhat lower. v ln order to get theconsistency hard and brittle when it congeals", it is necessary to remove most of the peanut oil from the roasted peanuts, as the oil would have too much of a softening effect on the hard fat which would result in a soft or sticky coating.

The defatted peanut fiber would form ten to fort percent of' the finished comfposition, depen in; upon the strength of the ayor desired; the amount of sugar and dried milk the composition is to be put, and the indi viduals taste. I v y If desirable, it is possible to mold the com- .15 thisreaso'n, we prefer-to first roast the positioninto cakes, similar to the conven- 75 "tional'hard chocolate, to be sold for coating and icing purposes, or to be eaten in a solid having a melting. oint of from seventy-six to ninety degrees is then added in suflicient quantity to make a stiff paste which is then i run through the milling machinery similar to chocolate hing rolls in order to bring the mixture to a fine mesh and thoroughly mix the various ingredients. After milling, additibnal cocoanut-oilaalm kernel oil, or their stearines, may be a ed inorder to sufliciently thin the mixture to permit same to'flow. The peanut'flavored coatin atthis step contains a .total'of from thi ve to fifty percent of oil and fat, part 0 which is the natural peanut oil, the other part cocoanut oil or l i .stearine. There is approximately fifteen per- I A coating of this kind is handled similar to cent ofpeanut fiber presentwith the remain-\ 1'00 der made up. of sugar and dry milk, the dry milk, to be manufactured either from whole or skim milk.

Ice cream when dipped in a coating of this kind quickly congeals and a protective covering is formed thereby for the said ice cream,

and the presence of the peanut oil is an advantage in that it serves to break the hard brittle nature of cocoanut oil and makes it more easily melted at the temperature of the Where the coating is to be used-on a frozen,

'congealinto a brittle chilled, or cold product, we allow the natural oil to remain and may add cocoanut oil, palm kernel oil or thin stearines as a thinner for the peanut or other nut mass in addition to the natural peanut oil present in the peanut or other nut butter of the coating, or besides or in lieu of the oils mentioned, additional peanut oil may be added-as a thinner to produce a satisfactory coating for ice cream, ice cream bars or other frozen products, but under other conditions, the natural oil should be removed. For example, where it is to be used simply as an icing, although it maybe used as a form sustaining coating, it is desirable to remove the natural oil, which as stated, has a softening effect on the neutral fat used. Neutral fats, such as cocoanut oil, palm kernel oil, and the like, may be used.

The use of dry milk is not necessary in order to accom. ish the results specified, but it is placed in th composition to lend richness thereto. Th use ofsugar is to sweeten the mixture and make it more palatable.

Having described our invention, what we.

claim as new and novel is:

1. As an article of manufacture, a coating for cakes and pastries comprising com-. minuted nut meat, flavoring elements, and a normally hard edible neutral fat, said ingredients' being proportioned to provide an ultimate normally hardproduct but meltable for application to cakes and the like and adapted to there congeal into a brittle coating.

2. As an article of manufacture, a coating for cakes and pastries comprising oil extract-- ed comminuted peanuts, flavoring elements, and a normally hard edible neutral fat in sufiicient proportion to provide an ultimate normally hard product meltable for application to cakes and the like and adapted to there perature.

' 3. As an article of manufacture, a coating for cakes and pastries comprising nut fibre, flavoring elements, andan edible stearine in sufficient quantity to provide an ultimate normally herd product meltable for applicoating at normal temcation to cakes and the like and adapted to there congeal into a brittle coating at, room temperature.

4. As an article of manufacture, a coating for cakes and pastries comprising nut fibre, flavoring elements, and edible vegetable fat solid at room temperature in sufficient quantity to provide an ultimate normally hard product meltable for application to cakes and the like and adapted to there congeal into a brittle coating at room temperature.

5. As an article of manufacture, a coating for cakes and pastries comprising nut fibre, flavoring elements, and palm kernel stearine in sutficient quantity to provide an ultimate normally hard product meltable for application to cakes and the like and adapted to there congeal into a brittle coating at room temperature.

6. As an article of manufacture, a coating for cakes "and pastries comprising nut fibre, flavoring elements, andcocoanut stearine in sufficient quantity to provide an ulti-' mate normally hard product meltable for application to cakes and the like and adapted to there congeal into a brittle coatingat room temperature.

7. As an article of manufacture, a coating for cakes and pastries, comprising nutfibre, flavoring elements, and an edible normally hard neutral fat forming approximately 30 to 45% of the total c'ompos1t1on of the ulti- 9. The process of making a coating forcakes and pastries which comprises mixing with nut fibre and flavoring elements, an edible fatty material of a consistency and proportion to form a stifl the same, and then adding an additional amount of edible fatty material to provide an ultimate normally hard product meltablefor application to cakes and the like and adapted to there harden into a brittle coating at normal temperature.

10. The process of making a coating for cakes and pastries which comprises mixing with nut fibre and flavoring elements, an edible fatty material of a' consistency and proportion to form a stiff paste and milling the same, and then adding an additional amount-of edible fatty material to provide an ultimate normally hard product meltable for application to cakes and the like and adapted to there harden into a brittle coating at normal temperature, one or both fatty additions being in liquid form.

process of making a coating for r paste and. milling 11.- The process of making a coating for cakes and pastries which comprises mixing with nut fibre and flavoring elements, an

edible normally hard neutral fat forming,

roasted peanuts, removing most of the oil to provide a nut fibre, mixing dry milk and a sugar to give desired flavor, incorporating an edible stearine to form a stiff paste, and incorporating an added amount of stearine suflicient to provide an ultimate product meltable for dipping of the cakes but adapted to harden thereon as a brittle coating at normal temperature.

In testimony whereof weafiix our signatures.

HOWARD BEATTY. CHARLES MONGERE' 

